Vanilla buttercream wedding cake is the most classic and traditional wedding cake flavor you can choose. Since vanilla is a neutral flavor, most people that attend your wedding will enjoy it.
Sometimes picking a wedding cake that has chocolate cake, will not go over well with everyone. It’s best to select a cake that most of your guests will enjoy, without being too shocking of a flavor.
Vanilla buttercream cake is made with a buttermilk vanilla cake base.
In between the layers are vanilla buttercream icing.
Alternatively, you could ice the cake with vanilla buttercream, and in between the layers you could make vanilla custard.
Adding Vanilla Beans and Custardto your Wedding Cake
Sometimes vanilla buttercream cake is made with real vanilla beans. If you choose to go with a vanilla bean buttercream cake, this can be a bit more expensive, but it’s worth it.
The vanilla bean is opened, and the vanilla beans are extracted from the pod. The pod infuses its vanilla flavor into vanilla custard. The remaining tiny vanilla beans will fill the custard with luscious vanilla flavor.
The outside of the cake will be covered in vanilla bean buttercream icing. The vanilla beans extracted are added to vanilla buttercream icing, adding a ton of vanilla flavor. Vanilla bean buttercream icing is much more flavorful than just regular vanilla buttercream icing.
Usually, vanilla buttercream cake is flavored only with vanilla extract, which can be just a hint of vanilla. Adding vanilla beans will be sure to overwhelm your taste buds and will be a huge hit at your wedding.
Vanilla bean custard adds a ton of flavor to your wedding cake. Vanilla custard is a sweet and rich addition to your wedding cake.
Vanilla custard is made by tempering eggs. Tempering eggs is fairly time consuming and laboring for a baker. Vanilla custard is warmed until it has thickened enough, and then it needs time to chill in the refrigerator until it’s ready to use.
I would highly recommend adding vanilla custard to your wedding cake. It will take your wedding cake from tasty to mouthwatering.
Lemon Custard Wedding Cake
Lemon custard wedding cake is a light, and tangy cake for your wedding.
Lemon custard wedding cake is made by adding fresh lemon juice and lemon zest to a vanilla cake base. Lemon cake will have strands of lemon zest throughout the cake base, making it quite eye catching when it is served.
In between the layers of lemon cake is lemon custard.
Lemon custard has a bit of a tart and sharp taste to it, since it has lemon juice added to it for the flavoring.
Lemon custard wedding cake can be frosted with either a lemon cream cheese frosting, or a lemon buttercream icing.
Lemon cream cheese frosting will be a bit more creamy and full than lemon buttercream icing.
Lemon custard wedding cake has a strong pungent flavor. I would recommend adding lemon cream cheese frosting, as this will make the cake have complimenting flavors, and won’t be too overwhelming with lemon flavor for your wedding cake.
Champagne cake one of the newest trends in wedding cakes. Champagne has hints of lemon, peach, almond, or white cherry notes depending on the bottle of champagne.
By adding these hints of flavor to a wedding cake, it gives just a touch of citrus and toasted almond flavors that come together well for a light and flavorful wedding cake.
Champagne cake is made by adding champagne to a vanilla cake base.
Adding Strawberry flavoring to champagne wedding cake
For a little more succulent flavor, strawberry extract, and chopped strawberries are added to the champagne vanilla cake base.
Strawberries are a little bit sweet and acidic, making them a burst of flavor inside a wedding cake.
For the champagne cake layers, they have an added thin layer of champagne infused syrup. The cake has small holes poked in it to have the champagne syrup seep into the cake, making it a little sweeter with more champagne flavor.
Champagne strawberry wedding cake is filled with layers of cream cheese icing, made with whipped cream, strawberry extract and strawberry purée.
Champagne strawberry wedding cake is covered top to bottom in champagne buttercream frosting, with added strawberry extract and strawberry purée.
Champagne cake with strawberry buttercream is one of the most memorable cakes you can choose for your wedding. It has a light pink color to the frosting from the strawberries. When the cake is cut, it has the chopped strawberries popping with color throughout the layered pink cake.
Choosing a champagne cake for your wedding will thoroughly impress your guests by its unique special flavor. Most people will never have tried a champagne cake before, so it will be an remarkable choice for a wedding cake.
How are wedding cakes decorated
You can choose to have your wedding cake decorated with
a cake topper
sprigs of greenery
If you’re going with a more modern wedding, you can opt for detailed or painted icing on the sides of your wedding cake as added decoration.
For a rustic wedding you could choose to go with the fresh flowers or sprigs of greenery for your wedding cake decorations.
Mille Feuille cake is made by baking puff pastry into sheets. The sheets are stacked in layers. In between the layers are vanilla pastry cream. The vanilla pastry is made by adding vanilla beans, and infusing the pod into the pastry cream. Mille Feuille cake is topped with royal icing and melted bittersweet dark chocolate. Mille Feuille has specific lines of chocolate that are made with a sharp knife, creating beautiful lines on the top of the cake.
Lemon raspberry cake is made by infusing lemon juice and lemon zest into a cake recipe, and then adding a few frozen raspberries. The cake has the raspberries throughout, giving it a beautiful look of yellow and red. The colors are vibrant when you cut the cake. Lemon raspberry cake is coated in lemon infused cream cheese icing. Lemon raspberry cake is satisfying and light.
Cookies and cream cake is made by adding cocoa powder and coffee to cake. The cake is made with buttermilk, making it extra creamy. The cookies and cream cake is iced with a cookie Italian buttercream frosting.
Caramel chocolate cake is made by creating a chocolate cake using cocoa powder. The caramel chocolate cake is iced using a salted caramel infused icing with a touch of chocolate using cocoa powder. The layers are assembled by adding salted caramel sauce, and salted caramel chocolate icing in between the chocolate cake.
Black forest cake is made by baking a cake with cocoa powder and coffee infused into it. The cake layers are then soaked in a cherry syrup. In between the cherry soaked chocolate layers of cake, are whipped cream and cherries. The cake is covered in whipped cream on its exterior, and chocolate shavings are added to the sides of the cake.
Vanilla buttercream cake is made by baking a vanilla cake with buttermilk. In between the layers are vanilla buttercream icing. Alternatively, you could ice the cake with vanilla buttercream, and in between the layers you could make vanilla custard.
Cookie dough cake is made by baking a cake using vanilla and Greek yogurt at its base. The cookie dough is made using a recipe that does not have eggs in it. The cookie dough is made with mini chocolate chips, as to not be too overwhelming in the cake. The cookies are shaped, chilled, and gently placed into the cake, and then the cake is baked. The rest of the cookie dough is shaped again so it’s flat and chilled. This will act as the top of the cake and will be crumbled to look like mini bits of cookie dough. In between the layers of cookie dough cake, is cookie dough frosting. Cookie dough frosting is made by adding a little bit of flour, brown sugar and mini chocolate chips. The brown sugar gives the look of cookie dough by turning it a golden brown color. Covering the cake on the top is chocolate ganache with the bits of cookie dough crumbled on top.
Chocolate Kahlua cake is made by making a cake with cocoa powder, espresso powder and Kahlua infused into it. The strawberry buttercream is made by combining whipped cream, buttercream, and diced strawberries, giving the icing a beautiful pink color. The strawberry buttercream fills the layers in between the cake. The cake has dripped chocolate ganache to give the cake a little bit more of a chocolate hint to it.
Chocolate cake is made with cocoa powder and espresso powder. The cake is iced using chocolate buttercream which is made with cocoa powder and espresso powder infused into it. Chocolate cake is a very rich and heavy dessert.
Hazelnut chocolate cake is made with cocoa powder and it uses hazelnut flour at its base. In between the layers of cake is hazelnut spread and cocoa powder infused icing. The hazelnut buttercream icing is coated around the cake, with the option of adding hazelnut meringues to the top as well.
Vanilla chai cake is made by adding chai spice to a vanilla cake base. Chai spice includes cinnamon. ginger, cardamom, allspice, and cloves. Vanilla chai cake is iced with vanilla and chai spiced buttercream icing.
S’more cake is made by adding allspice, cinnamon, and brown sugar to a vanilla cake base. In between the layers of S’more cake is chocolate buttercream and homemade marshmallows. The chocolate buttercream is made by adding melted chocolate to buttercream frosting. On top of the two fillings is a mixture of spices and crumbled graham crackers. The cake is topped with more homemade marshmallows and torched to give it a “fired” look to it.
Peanut butter cake is made by adding peanut butter and chopped peanut butter cups to complete the cake base. The peanut butter icing is made by adding whipped cream and peanut butter to buttercream. Peanut butter cake has the icing covering the entire cake and topping with a few peanut butter cups.
Lemon and elderflower cake is made by adding lemon juice and elderflower cordial to a vanilla cake base. The cake is filled with lemon curd in between the layers. The cake is iced topped to bottom with elderflower buttercream frosting.
Orange and cream cake is made by adding orange zest to a buttermilk cake base. The cake is filled with cream cheese and whipped cream filling, infused with orange juice and orange zest. The cake is covered with orange zest flavored whipped cream.
Lavender cake is made by adding culinary lavender to a vanilla buttermilk cake base. Lemon curd fills the layers of the cake. The white chocolate buttercream is made by adding melted vanilla chocolate to a buttercream base. This frosting covers the lavender lemon cake, making it very flavorful and light.
Coffee cake is made by adding instant coffee to a buttermilk cake base. In between the layers of cake is apricot jam. The coffee layer cake is covered in coffee buttercream icing, which is made by adding instant coffee to buttercream icing.
Carrot cake is made by adding shavings of carrots, ginger, nutmeg, and cinnamon to a vanilla cake base. Carrot cake is also made with applesauce and brown sugar, giving it a caramelized carrot flavor. Carrot cake is covered in cream cheese icing from top to bottom.
Chocolate cake is made by adding instant coffee and cocoa powder to a buttermilk cake base. The next layer is the chocolate mousse, which is made by adding gelatin to warm heavy cream and chocolate. The gelatin helps to stabilize the chocolate mousse for using it in a cake. The chocolate mousse cake is topped with chocolate ganache to give it a rich chocolatey flavor.
Mint chocolate chip cake is made by adding cocoa powder to a vanilla cake base. The cake is covered in mint buttercream icing which is made by adding mint extract, and dark chocolate chips to Italian buttercream icing. The cake is topped with a thin layer of chocolate ganache to finish it off with a rich chocolate and mint flavor for the cake.
White chocolate raspberry cake is made by baking a vanilla cake base. The cake is filled with raspberry and lemon sugar sauce. The cake is covered in white chocolate buttercream which is made by adding melted white chocolate to buttercream icing.
Almond amaretto cake is made by adding almond extract and amaretto to a vanilla cake base. The cake is covered top to bottom is amaretto infused buttercream frosting. To add a bit of decoration, you can add some sliced toasted almonds on the top of the cake.
Chantilly cake is made by first baking a vanilla cake base. A Chantilly cake has a unique frosting that is made by combining whipped cream, mascarpone cheese and cream cheese together to a buttercream frosting base. The layers of cake are made by creating a berry syrup, such as raspberry syrup, and then placing the unique cream frosting on top of the syrup. Fresh berries are place into the cream frosting, making this beautiful and colorful layered cake. Some of the berries that are too large, like strawberries, are cut in half to have an even layered cake. When the Chantilly cake is sliced, you can see the colorful red and blue berries throughout the layered cake. The Chantilly cake is covered in the cream frosting all over the sides and top of the cake. Chantilly cake is usually topped with a few fresh berries, giving it an eye catching look to it.
Irish cream cake is made by adding Irish cream and cocoa powder to a buttermilk vanilla cake base. In between the layers of cake is Irish cream infused whipped cream. The cake is covered in Irish cream flavored buttercream icing. Using the drip method, chocolate ganache is dripped from the top of the cake down the sides of the Irish cream cake.
Mocha cake is made by adding coffee and cocoa powder to a vanilla cake base. Toasted pecans and toffee bits are added to the cake to be baked into the cake only on the top of the batter. The cake is covered in mocha buttercream icing, which is made by adding coffee and cocoa powder to a vanilla buttercream icing. The cake is topped with a few more toasted pecans and toffee bits for added decoration and flavor.
An ombre cake can be a combination of icing colors or cake colored layers going from dark to light. An ombre cake is eye catching and unique. The colors are made by adding more or less food coloring to change the colors of the cake or icing.
Dulce de leche cake is made by adding caramel sauce to a vanilla cake base. The cake slices are soaked with a combination of condensed milk and whipping cream, making the cake extra sweet. The layers of the cake are filled with caramel flavored whipped cream. Toasted hazelnuts are added on top of the whip cream layers to give the cake an added crunch. The cake is covered in dulce de leche whipped cream.
Champagne cake is made by adding champagne, strawberry extract, and chopped strawberries to a vanilla cake base. The cake layers have a thin layer of champagne infused syrup. The cake has small holes poked in it to have the champagne syrup seep into the cake, making it a little sweeter with more champagne flavor. The cake is filled with layers of cream cheese icing, made with whipped cream, strawberry extract and strawberry purée. The cake is covered top to bottom in champagne buttercream frosting, with added strawberry extract and strawberry purée. The cake has a light pink color to the frosting from the strawberries. When the cake is cut, it has the chopped strawberries popping with color throughout the layered pink cake.
Coconut cream cake is made by adding coconut emulsion and coconut milk to a vanilla cake base. Coconut cream cake is filled and covered with coconut buttercream frosting. The coconut buttercream icing is made by adding cream of coconut and coconut emulsion to buttercream icing.
Banana cream cake is made by adding bananas to a vanilla cake base. Banana cream cake is filled with vanilla pastry cream. Banana cream cake is frosted with banana buttercream icing. Banana buttercream icing is made with banana extract to buttercream frosting. You could add food coloring to the icing if you wanted it to have a hint of yellow in it. The sides of the cake have crushed graham crackers, and the top of the cake has banana chips for added decoration.
Strawberry shortcake is made by baking biscuits or vanilla cake. In between the layers of cake or biscuits are vanilla bean and sugar coated strawberries and whipped cream. The whipped cream helps hold the strawberries in place, and acts as an filler instead of icing or custard.
As an Amazon Affiliate, I earn from qualifying purchases.
You can create a chocolate dome cake with silicone molds and have it shaped as a half sphere.
Chocolate mousse is stable when making it with gelatin. Use a chocolate mousse recipe that has been stabilized with gelatin to create your chocolate dome cake.
Begin by making your chocolate mousse and letting it chill for a couple of hours.
Select the inside of your chocolate dome cake. Dark chocolate ganache or raspberry jam would go well as the center of your cake.
You can make a cake bottom to go with your chocolate dome cake. Your cake bottom could be an cookie crumble mixed with butter to stabilize it. Another option is almond dacquoise. It’s a little bit harder than a cookie crumble and has more thickness to it.
Once you’ve baked the crust for your chocolate dome cake, let it cool to room temperature. Use a metal cookie cutter or a glass to gently cut the cookie into pieces that will fit perfectly for your silicone mold. Try to get it as exact as possible or a little smaller.
Assemble the chocolate dome by spooning the mousse into the silicone mold. You could use a half sphere silicone mold to give it a dome cake look.
Leave about 1/4″ thickness from the top of your mold to add the cookie to the mold at the very end.
Guide the mousse up the sides of the silicone mold leaving about 1/4″ thickness from the top. Make sure there’s a thick layer on the edges, and leave enough room for the center of your chocolate dome cake.
Spoon the center into the silicone mold until it’s about level with the mousse.
Add the cookie and press it into the center and mousse a little. It’s ok to have the mousse come around the edges.
Freeze the mousse cake for about 4 hours to let it set.
Remove the chocolate dome cake from the freezer and gently peel back the silicone mold.
You can add a mirror glaze to the top of your dome cake, or a simple syrup to make it shine. You can dust the top with powdered sugar, cocoa powder, coconut flakes, or add a small amount of whip cream to the top to finish it off.
As an Amazon Affiliate, I earn from qualifying purchases.
To decorate cookies, you need a few items before you can start. From piping bags, to a cookie scribe tool, we’ve broken down all of the cookie decorating supplies you’ll need to begin decorating cookies with.
Cookie decorating supplies for beginners
Cookie decorating Tips
Decorating cookies involves using a variety of cookie decorating tips to create designs on your cookies. You always want to use a fresh and dry cookie decorating tip. If you use a decorating tip that isn’t quite dry, the water left in the tip can make the icing run off of the cookie. If you were counting on that cookie, this might be very disheartening. It’s best to keep a couple of the same sized tips just in case you need the same tip on the same day for decorating your cookies with. Typically you’ll use Tip #2 for writing, and smaller details, so I would recommend having at least 2 of Tip #2 in your cookie decorating supplies.
Couplers allow you to place them in a piping bag, and then screw on your piping tip. This means that you can successfully change your piping tip, and not have to remake a new piping bag of icing. If you’re planning to switch tips with your icing bags, couplers are a necessity.
Icing Bag Ties
Icing bag ties make storing icing much easier. Icing bag ties with close your bag and not allow any air to penetrate the icing. Therefore you can reuse your icing the next day without the icing dry out.
Decorating cookies with Squeeze Bottles
Decorating squeeze bottles are helpful for flooding cookies. Piping icing takes a toll on your arms and fingers with the intricate work it takes to pipe icing. Decorating squeeze bottles let you fill your icing in them, and then you just squeeze the bottle and the icing flows out of the tip with ease. If you’re flooding a bunch of cookies, these squeeze bottles come in very handy. You can also put the closing tip on it and save it for another day.
Decorating cookies with a Cake Writing Tool
A cake writing tool is simply a way to write with icing easily. You can use Tip #2 to write on your cookies as a cake writing tool. There are also other fancier ways to write with icing like a cake decorating pen.
Decorating cookies with a Cookie Decorating Scribe Tool
A cookie decorating scribe tool is used to spread, or move icing with a very fine point. A cookie decorating scribe tool can be used to spread icing into tight corners, make fine details, or pop air bubbles that can form in icing. Since the scribe has a fine point, you can tip the point into icing and then make small dots of icing on your cookies. Cookies with fine details use the cookie scribe tool to make these intricate designs.
Decorating cookies with Food Coloring
To color your cookies, it’s best to use gel food coloring. You don’t need to use much and the color is extremely vibrant. Gel food coloring will not change the consistency of your icing, unlike liquid food coloring. When you’re trying to make the consistency of your icing for either flooding or fine detail, liquid food coloring will not be helpful. Use gel food coloring and save yourself time.
Decorating cookies with Paint Brushes
To paint food coloring onto your cookies, you’ll need a food safe paint brush. Wilton has a set of different kinds of paint brushes that will cover you for all of your decorating needs. The set includes a fine tip for small details, an angled brush, and wider brushes for painting larger areas. The fine tipped paint brushes work well for painting small details of icing to make the color pop on the cookie.
Decorating cookies with Edible Markers
You can get a few different colored edible markers that work just like a regular marker. The tips on the edible marker are quite sharp so you can do both fine and thicker lines by level of pressure used. Black edible markers are used the most with adding faces, or other fancy designs on the cookies without having to use icing. Sometimes you just need a touch of black for eyes or eyelashes, edible markers work much better for this than using icing.
Decorating cookies with Sprinkles
Sprinkles can be added to cookies before the royal icing dries. The sprinkles will adhere to the royal icing, but you need to add them quickly. Sprinkles are an easy way of adding a bit of color to your decorated cookies. There are a few different types of sprinkles you can add, from rectangular shapes, to small or large circles. I find the larger sprinkles are best used for details like snowflakes, ornaments on a Christmas tree, etc. Try placing them with tweezers if you need the large sprinkle in a specific place on your cookie.
Decorating cookies with Stamps
Stamps can be used to make designs on cookies by adding gel food coloring and almond extract together. Then use the stamp in the color, and gently place the stamp on the cookie. You can use the stamp color on top of royal icing flooded cookies as long as the icing has fully dried. The stamp on the cookie makes them look very professional and usually give more detail than if you were to use icing.
Piping bags are essential for decorating cookies. You can use anything from reusable silicone pipingbags to disposable piping bags. There are a few different sizes of piping bags you can use, but usually for icing you don’t need much in the piping bags, unless you are flooding a ton of cookies. It’s nice to have a variety of piping bags for your cookie decorating supplies for flooding or fine details.
As an Amazon Affiliate, I earn from qualifying purchases.
There are many different types of mousse you can make by using a custard base or whipping cream base. By infusing different flavors into your mousse, you’re able to make a few different types of desserts. You can make layered mousse and make it into an entremet, or dome cake. Try experimenting with a couple different types of mousse and topping it with a mirror glaze to be a bit more fancy.
Lemon mousse is made by adding fresh lemon juice and lemon zest to the mousse. If you’re wanting to make a dome shaped lemon mousse, the center portion can be lemon curd. Around the lemon curd would be lemon mousse. This gives the cake a tart, flavorsome lemon flavoring that would go well with a serving of whipped cream.
Raspberry mousse is made by heating raspberries in a saucepan and adding sugar and water. This creates a raspberry sauce. The raspberry sauce is strained to remove the seeds of the raspberries, and only have the infused raspberry sauce left. The gelatin is added to create a thickened texture. The raspberry sauce is then adding to folded stiff peaks whipped cream and chilled to create a decadent raspberry mousse. Raspberry mousse typically is perfect on it’s own, or serve a small piece of milk or dark chocolate with it.
Blackberry mousse can be made in the same way raspberry mousse is made. Blackberry mousse can also be made by adding pureed blackberries and hot water in a blender and mixing together. The blackberries must be strained and then the remaining blackberry sauce is infused into vanilla pastry cream after thickening the custard.
Blueberry mousse can be prepared by mixing pureed blueberries with bloomed gelatin. The blueberry gelatin mixture is mixed with melted white chocolate chips. This gives the blueberry mousse a creamier texture. The blueberry mousse is thickened with stiff peaks from whipping cream that are folded in and chilled.
Honey mousse can be easily made by mixing whipping cream, honey, and chocolate over medium heat in a saucepan. Once combined and thickened, the rest of the whipping cream and be beaten until stiff peaks form and folded into the honey mixture to create honey mousse.
Guava mousse can be made by warming the guavas over medium heat until their juices start streaming out. The guava juice needs to be strained and combined with 1 cup of water and reheated together. Add bloomed gelatin and combine with condensed milk. Condensed milk gives the guava mousse a rich flavoring. Mix together with stiff egg whites and chill until ready to serve.
Vanilla Bean Mousse
Vanilla bean mousse can be prepared by whipping cream until stiff peaks form and combining with icing sugar. Add contents from a scraped vanilla bean and fold the flavoring into the mousse. Chill the vanilla mousse before serving.
Cheesecake mousse can be made by creaming together cream cheese, icing sugar, vanilla and lemon zest. The cream cheese mixture is combined with stiff peaks whipping cream and folded together. Graham cracker crust can be made and crumbled on the top of the cheesecake mousse for more of a traditional cheesecake flavor.
Durian mousse can be prepared by removing the insides of the Durian seeds. Puree the insides of the durian. Mix whipping cream and icing sugar until stiff peaks form, then fold the pureed durian into the durian mousse.
Chocolate mousse can be made a few different ways. One way to make chocolate mousse is by mixing egg yolks and sugar together until light and fluffy. Warm heavy cream in a saucepan until simmering, not boiling. Temper the eggs by slowly adding warm cream until fully combined. Whisk the mixture vigorously as it’s slowly coming together, as to not cook the eggs. Warm the cream and egg mixture over medium heat until it thickens. Remove the mixture from the heat source and whisk in chocolate and vanilla extract. Strain the mixture and chill. Remove the mixture once chilled and fold in whipped cream that has formed stiff peaks. Chill and serve chocolate mousse with some chocolate scrolls on top.
As an Amazon Affiliate, I earn from qualifying purchases.
Making custard involves tempering eggs and thickening the mixture by using cornstarch. You’ll need to let the custard chill for 2 hours before using. We’ll be making custard filling that can used for a variety of desserts including Danishes, Mille Feuille, or cakes.
What ingredients do you need to make custard
1 vanilla bean
6 egg yolks
2/3 cup sugar granulated
1/4 cup cornstarch
1 tbsp butter unsalted
2 cups milk
How to Make Custard Filling from Scratch
Cut the vanilla bean down the center to expose the vanilla beans inside. Remove all of the vanilla beans in the pod and place in your milk in a saucepan. Put the entire vanilla bean into the saucepan as well.
Heat the milk until simmering. Do not boil the milk. A simmer will look like very tiny air bubbles in the milk. As soon as the milk comes to a simmer, remove the saucepan from the heat source.
Let the vanilla bean infuse flavor into the milk for 15 minutes.
While your vanilla bean is steeping, prepare your egg yolks. Separate your eggs by cracking the egg in half, over a bowl to catch the egg whites. Holding the 2 halves in each hand, then transfer the egg yolk to each half egg shell until all of the egg white is removed. Place the egg yolks into a heat proof bowl.
Add cornstarch and sugar to the egg yolks. Whisk the mixture until the dry ingredients are fully dissolved.
Once the warm milk is done steeping, remove the vanilla bean. Gently and gradually add a couple of tablespoons of warm milk to the egg mixture. Whisk the mixture vigorously as you add the milk. The goal is to not cook the eggs.
Once you’re finished adding the warm milk, strain the mixture and place back into the saucepan. You can put a sifter or strainer over top of the saucepan and then pour the egg/milk mixture through the strainer to remove any cooked eggs.
Place the saucepan back onto the heat source and warm on medium heat.
Whisk the mixture continuously. Heat the mixture until you feel the resistance of the custard. The cornstarch will activate and create a very thick mixture.
When you feel the custard thicken, cook for 1 more minute.
Remove the saucepan from the heat, let it cool a little.
Add 1 tbsp of butter to the saucepan and whisk together.
Place a plastic film on the custard to prevent a skin from forming.
Once the saucepan has cooled enough to go in the fridge, chill for 2 hours before using.
How long is custard good for
Custard is good for 3 days in the fridge, or up to 1 month in the freezer.
How do you thicken custard
Custard is thickened by adding cornstarch to the egg yolks. Cornstarch is activated by heat and makes the custard have a gelatin texture to it. The custard is thickened and creates a creamy, luscious mixture.
Why your custard isn’t thickening
If you don’t heat the milk/egg mixture enough, your custard won’t thicken. You will feel the resistance of the custard when it thickens. Keep heating your mixture and whisk until you feel the custard coming together.
How to make custard without custard powder
Custard powder has cornstarch and vanilla flavoring in it’s contents and is used for creating custard or pudding.
To make custard without custard powder, you’ll want to use corn starch, vanilla extract or vanilla beans, and egg yolks to thicken your custard.
Roll the dough out until it’s about 1/5″ thickness. You don’t want to squish the layers of the laminated dough. These layers are important for your pastry in order for it to turn out. Go slow, and be patient when rolling out your Danish pastry dough.
Cut the dough into sections. You can make pastries about 5″ wide.
In a stand mixer fitted with the dough hook, combine the dough ingredients. Once the dough comes together, knead for another 3 minutes. Remove the dough from the stand mixer, shape into a sphere, and cover it in plastic wrap. Place in the Danish dough the fridge overnight.
Cut the butter layer into cubes. Arrange the cubes on a silicone pastry mat that will be 15 cm x 15 cm. Fold the pastry mat over the butter and pound with a rolling pin. The butter layer needs to be an exact 17 cm x 17 cm. Place the butter in the fridge for 30 minutes.
Remove the dough from the fridge and roll out the dough until 26 cm x 26 cm.
Remove the butter layer from the fridge and arrange the butter at a 45 degree angle from the dough. The dough will be able to be stretched over the butter layer to create an envelope. Seal the dough together by gently pressing the dough together.
Roll out the dough with the butter fully enclosed to create a long rectangle of 20 cm x 60 cm. Roll the dough lengthwise so it only grows lengthwise.
Fold the dough to create a letter.
Cover the dough with plastic wrap and place on a plate. Refrigerate the dough for 30 minutes.
Repeat rolling the dough out to 20 cm x 60 cm and folding the dough like a letter. Cover and refrigerate for 30 minutes.
Repeat rolling the dough out to 20 cm x 60 cm and folding the dough like a letter. Cover and refrigerate for overnight.
Make your Danish filling and chill it overnight so it's ready for the morning.
Roll the dough out gently, not compressing the folded layers too much. Roll the dough out to 20 cm x 110 cm.
Shape and Fill the Danishes.
Let the Danishes sit at room temperature for 2 hours to proof.
Cover the Danish Pastry dough in egg wash.
Bake the Danishes for 15 minutes at 400 degrees F.
14 Types of Danish pastries
Cream cheese Danish
Ham and Cheese Danish
Danish pastry making
Danish pastry making involves making a yeast dough and laminating butter in between the layers of dough. The dough must rest periodically, and cannot be rushed. The dough is chilled in between creating the layers of butter, as to not make the dough too warm. If the pastry is too warm, the butter will come through the dough. Since this is a delicate process, the time it takes to create Danish pastries can be up to 3 days. The filling must also be made ahead of time and chilled before using.
Éclair filling is made of pastry cream. Pastry cream is made by tempering eggs and adding hot cream. Pastry cream is very delicate, and needs to be made slowly. Otherwise, the eggs will cook and ruin your pastry cream. Just in case some of the eggs do cook a little, it’s best to strain your pastry cream before letting it chill in the fridge.
What is the difference between a cream puff and an éclair
The difference between a cream puff and an éclair is that they are piped in different shapes. Both an éclair and a cream puff use choux pastry. They are light, fluffy, and an airy pastry. Éclairs have both a filling and a topping, whereas a cream puff may only have a filling.
What is chocolate éclair sauce
Chocolate éclair sauce is made of chocolate ganache. Chocolate ganache for éclairs is a topping that hardens onto the choux pasty. Chocolate éclair sauce is made by adding warm heavy cream to small pieces of the chocolate. The mixture is combined until it’s smooth and then it can be used once it’s cooled down to room temperature. You don’t want to use the chocolate éclair sauce when it’s too warm, otherwise it will be too hot to adhere to the choux pastry.
What is Éclair sauce
Éclair sauce is the topping that goes on the highest choux pastry. Éclairs can be topped with many different foods including salted caramel sauce, chocolate ganache, or other types of icing.
What is Éclair dough called
Éclair dough is called choux pastry. Choux pastry is made of dough that is cooked over medium heat in a saucepan. Once all of the flour is incorporated and cooked for a few minutes, the dough is transferred to a stand mixer. While the dough is mixing with the dough hook, the eggs are added one at a time until the dough becomes shiny and silky. Then the éclair dough is ready to be piped and baked.
How do you prevent eclairs from deflating
You can prevent eclairs from deflating by poking a toothpick into the dough as it is baking. Poke the dough near the end of the baking cycle. Poke the eclairs again as they are cooling out of the oven. Poking the dough will release the steam, which means that the steam will not be retained by the pastry. If the steam is retained within the dough, it will make the dough collapse onto itself with the trapped moisture seeping into the pastry.
Do unfilled cream puffs need to be refrigerated
Unfilled cream puffs do not need to be refrigerated. However, if you do refrigerate unfilled cream puffs, this will prevent the cream puffs from again as quickly. You can use your refrigerated unfilled cream puffs for 2-3 days after baking.
When should you fill cream puffs
You should fill cream puffs right before serving. The longer the pastry cream sits on the choux pastry, the more soggy it will become. By only filling the cream puffs right before serving, the pastry will be light and airy.
Can you freeze cream puffs that are filled
You can freeze cream puffs that are filled for up to one month in the freezer. Thaw the cream puffs in the fridge overnight when you’re ready to eat them.
Can I make choux pastry the day before?
You can make choux pastry dough up to 3 days in advance. The choux pastry dough will last in the fridge for up to 3 days. Pipe and bake your choux pastry and use the baked choux pastry within 1-2 days. Choux pastry is better served the same day it is baked. The fresher the better.
What is the difference between an éclair and a Long John?
The difference between an éclair and a Long John is that a Long John is made with dough prepared with yeast, and then the dough is deep fried, whereas an éclair is made with choux pastry and then is baked in the oven. Both a Long John and an éclair are filled with pastry cream and chocolate icing on the top of them.
Éclair Filling Recipe
One of our favorite éclair fillings is our Salted Caramel Cream Filling Recipe. It’s easiest to prepare pastry cream éclair fillings the day before because they need chilling time. Then the next day when you’re assembling your éclairs, you can put the éclair filling in a piping bag, and fill all of your éclairs without having to wait for your cream to be chilled.
How to make salted caramel cream filling for cakes, cream puffs, etc.
1tbspvanilla bean paste
3tbspunsalted butterroom temperature
Place sugar in a medium saucepan over medium heat. Stir with a spatula until it turns into a golden amber color.
Slowly stream the heavy cream into the saucepan and whisk vigorously. The caramel with bubble and potentially splash you. Be careful to stand back as you add the cream and stir until fully combined.
Add milk, salt and vanilla bean paste to the saucepan. Let it heat until just before it starts boiling (1-2 bubbles).
While you're waiting for your cream to heat up, in a separate large bowl, place egg yolks, egg and cornstarch. Whisk them together.
Temper the eggs by adding the hot cream VERY SLOWLY and whisking vigorously. Do not cook the eggs. Try adding just a small amount ~1 tbsp cream mixture at a time until you feel comfortable adding more. This way, you won't cook your eggs.
Place the egg/cream mixture back into the saucepan by straining it through a sieve into the saucepan. This will take out any pieces of egg that may have cooked, leaving you with a smooth mixture. Heat the mixture on medium heat.
Whisk the custard while it's heating. You'll know when it's thickened. It will be very difficult to stir the pot, you'll see how thick your custard is when you're stirring it. Once you're happy with the thickness, remove the saucepan from the heat. Add butter and mix until the butter is fully melted and combined into the custard.
Chill the custard by putting it in a fresh bowl and adding plastic wrap directly to the custard to prevent it from making a skin. Chill for 2-3 hours until cold. Then it's ready to use!
As an Amazon Affiliate, I earn from qualifying purchases.
Lemon tart garnishes can range from dusted powdered sugar to cookie cutter pie toppings.
Lemon Tart Decoration Ideas:
candied lemon slices
dusted powdered sugar
white chocolate scrolls – made using a potato peeler against a bar of white chocolate
melted white chocolate, then put 2 diagonal lines next to one another, and another 2 diagonal lines intersecting about an inch from the edge of the lemon tart
trio of blueberries
trio of blackberries
raspberries in the center
How to make pie crust decorations
Pie crust decorations are made using leftover pie dough. The pie dough is then cut using cookie cutters and made into pie crust decoration that can be arranged on the top of a cooked and cooled pie.
How to make pie art using cutouts
Pie art is easy to do with some leftover pastry dough from making your pie.
Roll out your leftover pie crust. The thickness of your pie art dough should be ~1/4”
Using cookie cutters, carefully cookie cut the pie dough into shapes you want to top your pie with.
Bake the pie art when you’re cooking your pie. Usually cooking them for 5-8 min until they just begin turning color on the edges. Do not overbrown them or they will be overcooked.
Once your pie has finished cooking and cooling, arrange the pie art on your pie.
Pie crust cut outs are so simple and yet so stunningly beautiful to change your pie from boring to beautiful! Try to make them a theme for your guests so it goes with the occasion. If you don’t have any themed cookie cutters, stars and hearts are a great combo to try out.
How to make pie crust flowers
To make pie crust flowers you have a few options to choose from. Pie crust flowers can be made using cookie cutters. Once you’ve decided on your cookie cutters, you can use a narrow tool to add any more decorations to your pie cutouts. You can add stems, details, drawings on your pie cutouts before baking.
How to make rose pie crust flowers
Rose pie crust flowers are made using a circle cookie cutter. Then roll the dough up. Cut the dough in half in the middle. Stand the rose pie crust flower up on the flat side. Bake the rose pie crust flower with it standing up. It should just be starting to turn a light brown, and then it will be finished baking.
You can bake pie art for 5-8 min at 375 degrees F. These can be baked on an aluminum baking pan at the same time as your pie goes in the oven. Just make sure to watch your pie crust art very closely to make sure they don’t burn.
Pie crust decorations will be a great decoration to add to a pie or a tart. You can use an egg wash (1 egg + 1 tbsp milk) and brush your pie crust decorations before they go into the oven for an added glistening effect for your pie crust decorations. You can also dust them with powdered sugar for a starry look to them. Get creative and start decorating your pie crusts the next time you’re having guests over for pie!